Pigmented Grains: Bioactive compounds, nutritional potential and value addition

Pigmented grains, including colored rice, wheat, barley and maize, have garnered increasing interest in recent years due to their unique bioactive compounds, enhanced nutritional profiles, and potential for value addition. These grains possess vibrant hues ranging from black, red and purple to deep yellow, reflecting the presence of phytochemicals such as anthocyanins, carotenoids, flavonoids and phenolic acids. These bioactive compounds not only impart color but also offer a range of health benefits, positioning pigmented grains as functional foods with significant promise in human nutrition. Pigmented grains stand at the intersection of nutrition, health and economic opportunity. Their rich bioactive compound profiles and enhanced nutritional value make them more than mere dietary staples; they represent a dynamic category of functional foods with the potential to improve health outcomes. Coupled with strategic value addition and sustainable agricultural practices, pigmented grains can contribute significantly to the future of food systems, offering a colorful and nutrient-rich solution to global health challenges. Pigmented Grains: Bioactive Compounds, Nutritional Potential, and Value Addition comprehensively explores the significance of bioactive compounds in various natural sources, their nutritional benefits and their potential for enhancing food and health products. This book delves into the nutrient profile, nutraceuticals, presence of bioactive compounds and health-promoting properties of these compounds, such as antioxidants, polyphenols and phytochemicals. It addresses emerging trends in utilizing bioactive-rich foods for functional food development, nutraceuticals, and therapeutic applications. By highlighting innovations in value addition, including processing techniques and sustainable practices, the book targets researchers, nutritionists and food industry professionals, providing valuable insights into bridging the gap between nutrition science and product development for enhanced consumer benefits.

Dr. Paras Sharma is an Associate Professor and Head, Department of Food Technology, Mizoram University in Tanhril, Aizawl, MizoramProf. Sankar Chandra Deka is a Professor in the Department of Food Engineering & Technology, Tezpur University, Assam, IndiaDr. C. Nikhil is an Assistant Professor in the Department of Food Engineering & Technology, Tezpur University, Assam, India